This quarantine is forcing creative cooks to go beyond! We just got back from a short quarantine in a cabin in the Black Forest and found nothing in the house to make for dinner. I began to clean out the freezer in search of something sustainable. Jackpot! I was in luck and found a frozen container of pureed pumpkin…hmm, soup or dessert? Ok, so the main meal was the point. But, this weather made me change my mind. Warm pumpkin bread was calling me. Here is it…simple, lightly sweetened, and delicious alone or with a dollop of Coconut Whipped Cream. You can use pureed sweet potatoes or yams. Either will work. Check your freezer! I used an 8×10 oval baking dish, but you can make muffins as well. Try freezing half the cake or the muffins, so you aren’t tempted to eat the whole batch.
Cassava Pumpkin Cake
Easy
Ingredients
- Wet Ingredients:
- 3 eggs
- 1/2 cup coconut sugar
- 1/2 cup birch tree sugar
- 1 tsp vanilla
- 1 cup pureed pumpkin
- 1/3 cup melted ghee, organic butter or coconut oil cooled
- Dry Ingredients:
- 1 1/2 cups cassava flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger or a Tbsp of fresh
- 1/2 tsp ground Chinese 5 spice (or allspice)
- 1/2 tsp pumpkin spice
- 1/2 cup pecans (optional)
- 1/2 cup dried cranberries (optional)
Directions
- Step 1 Set your oven to 350 degrees and grease your baking dish or muffin pans.
- Step 2 In your standing mixer, place all the wet ingredients and mix on medium for 3-4 minutes.
- Step 3 Next, add all the dry ingredients except the nuts and cranberries.
- Step 4 Mix for 3-4 minutes.
- Step 5 Turn your mixer to low and add the nuts and cranberries. Mix until they ate incorporated.
- Step 6 Fill your prepared baking dish or muffin pans.
- Step 7 Bake the cake for 35-40 minutes. Bake muffins for 15-18. Check with a toothpick or Knife. If it comes out clean, then they are done.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.